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Chickpea Salad Recipe
Chickpea Salad Recipe

Chickpea Salad Recipe
This Vegetable Chickpea Salad is a delightful blend of fresh flavors and textures, making it a hearty and satisfying dish. Here’s how to whip up this nutritious salad:
Chickpea Salad Recipe
Source
Ingredients:
1
Servings
  • 480
    ml
     cooked chickpeas (garbanzo beans), rinsed and drained
  • 60
    ml
     chopped red onion
  • 480
    ml
     cucumber, chopped
  • 240
    ml
     fresh tomatoes, seeded and chopped
  • 60
    ml
     chopped coriander leaves
  • 60
    ml
     lemon juice
  • 2
    tsp
     ground cumin
  • 1
    item
     salt, freshly ground black pepper, and paprika, to taste
  • 1
    item
     is this salad vegan?
  • 1
    item
     yes it is. it’s also egg-free, dairy-free, soy-free, and nut-free
  • 1
    item
     is this salad wfpb suitable?
Chickpea Salad Recipe
Instructions:
  1. In a mixing bowl, combine the boiled chickpeas and chopped vegetables.
  2. Sprinkle ground cumin, salt, freshly ground black pepper, and paprika over the mixture.
  3. Drizzle lemon juice over the salad.
  4. Mix everything well to ensure the flavors are evenly distributed.
  5. Let the salad sit for 10-15 minutes to allow the flavors to meld together.
  6. Serve and enjoy!
  7. Put the boiled chickpeas and vegetables in a mixing bowl. Sprinkle with ground cumin, salt, freshly ground black pepper and paprika. Drizzle lemon juice over it. Mix everything well. Let sit for 10-15 minutes so the flavors settle well. Then serve and enjoy!
  8. Since it does not contain any dairy products, this salad keeps its freshness for 4-5 hours outside the refrigerator at room temperature. You can store it in the refrigerator for up to 4 days. I would not recommend freezing the salads.
  9. Process shot of simply mixed salad, sitting and resting before serving.
  10. Put the boiled chickpeas and chopped vegetables in a mixing bowl. Sprinkle with ground cumin, salt, freshly ground black pepper and paprika. Drizzle lemon juice over it. Mix everything well. Let sit for 10-15 minutes so the flavors settle well. Then serve and enjoy!
  • 480
    ml
     cooked chickpeas (garbanzo beans), rinsed and drained
  • 60
    ml
     chopped red onion
  • 480
    ml
     cucumber, chopped
  • 240
    ml
     fresh tomatoes, seeded and chopped
  • 60
    ml
     chopped coriander leaves
  • 60
    ml
     lemon juice
  • 2
    tsp
     ground cumin
  • 1
    item
     salt, freshly ground black pepper, and paprika, to taste
  • 1
    item
     is this salad vegan?
  • 1
    item
     yes it is. it’s also egg-free, dairy-free, soy-free, and nut-free
  • 1
    item
     is this salad wfpb suitable?
1
Servings
0

In a mixing bowl, combine the boiled chickpeas and chopped vegetables.

Sprinkle ground cumin, salt, freshly ground black pepper, and paprika over the mixture.

Drizzle lemon juice over the salad.

Mix everything well to ensure the flavors are evenly distributed.

Let the salad sit for 10-15 minutes to allow the flavors to meld together.

Serve and enjoy!

Put the boiled chickpeas and vegetables in a mixing bowl. Sprinkle with ground cumin, salt, freshly ground black pepper and paprika. Drizzle lemon juice over it. Mix everything well. Let sit for 10-15 minutes so the flavors settle well. Then serve and enjoy!

Since it does not contain any dairy products, this salad keeps its freshness for 4-5 hours outside the refrigerator at room temperature. You can store it in the refrigerator for up to 4 days. I would not recommend freezing the salads.

Process shot of simply mixed salad, sitting and resting before serving.

Put the boiled chickpeas and chopped vegetables in a mixing bowl. Sprinkle with ground cumin, salt, freshly ground black pepper and paprika. Drizzle lemon juice over it. Mix everything well. Let sit for 10-15 minutes so the flavors settle well. Then serve and enjoy!

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